Name:
Chin Hui Han

Current Position:
Research Officer

Area of specialization:
Food Product Development

Qualification & University:
Master of Science (Food Chemistry and Biochemistry), UPM, 2006
B.Sc. Food Science and Technology, UPM, 1998
Diploma of Agriculture, UPM, 1994

Professional Affiliation:
Malaysian Institute of Food Technology (MIFT)
Life Member

Major Research Projects Conducted
1. Characterization of Cocoa Pulp Juice from Different Genotypes and Development of Powdered Cocoa Pulp Juice (MOSTI)
2. Utilization of Cocoa Pulp Juice (Sweatings) in Frozen Dessert Making (MOA)
3. Development of Cocoa Butter-Based Coconut Palm Sugar and Pandan Ice Creams (TRF)
4. Development of Cocoa Butter-Based Fruit and Vegetable Ice Creams (TRF)

List of Products Developed
1. Powdered Cocoa Pulp Juice
2. Cocoa Pulp Juice Ice Cream
3. Cocoa Pulp Juice Sherbet
4. Chocolate Syrup
5. Cocoa Butter-Based Chocolate Ice Cream
6. Cocoa Butter-Based Vanilla Ice Cream
7. Cocoa Butter-Based Strawberry Ice Cream
8. Cocoa Butter-Based Pandan Ice Cream
9. Cocoa Butter-Based Coconut Palm Sugar Ice Cream
10. Cocoa Butter-Based Red Dragon Fruit Ice Cream
11. Cocoa Butter-Based Avocado Ice Cream
12. Cocoa Butter-Based Carrot Ice Cream
13. White Chocolate Ice Cream with Added Cocoa Extract

Scientific Award
Powdered Cocoa Pulp Juice (Bronze Medal)
Malaysia Technology Expo 2007

Honour
Excellence Service Award (2013)

Publications:

1. Chin, H. H., Jinap, S. and Suria, A. M. (2003). Palm mid-fraction (PMF) and palm kernel stearin (RBD PKS) as filling fats in dark chocolate and desiccated coconut fillings. ASEAN Food Journal. 12(4), 183-190.
2. Chin, H. H., Jinap, S., Salmah, Y. and Suria, A.M. (2003). Development of dark chocolate with dessicated coconut as filling. Paper presented at ‘Persidangan Pegawai Kanan LKM Ke-8’, 23rd25th October 2003, Kuching, Sarawak. (Poster)
3. Chin, H. H., Hii, C. L. and Jinap, S. (2005). Effect of drying methods on the quality of powdered cocoa pulp juice. Paper presented at Malaysian International Cocoa Conference 2005 (MICC’05), 18th-19th July 2005, Sunway Pyramid Convention Centre, Kuala Lumpur. (Oral)
4. Chin, H. H. (2006). Spray drying: a preservative method on cocoa pulp juice. Paper presented at 15th International Cocoa Research Conference (15th ICRC), 9th-14th October 2006, Ramada Plaza Herradura Hotel, San Jose, Costa Rica. (Oral)
5. Chin, H. H. (2006). Jus Pulpa Koko. Malaysia Cocoa, 3(1), 8-9. 6. Chin, H. H. (2007). Powdered cocoa pulp juice. Poster presentation at Malaysia Technology Expo 2007, 29th-31st March 2007, World Trade Centre, Kuala Lumpur.
7. Chin, H. H. (2012). Production of chocolate. Wave Lifestyle Magazine, Issue No. 14, 5 November 2012. 8. Chin, H. H. and Samuel Yap, K. C. (2013). The goodness of cocoa pulp. Malaysian International Cocoa Conference 2013, 7th-8th October 2013, Sunway Pyramid Convention Centre, Kuala Lumpur.
(Poster)
9. Chin, H. H. (2016). Cocoa pulp juice: a potential raw material for ice cream making. MCB Annual Scientist Workshop (MASW 2016), 10th-13th October 2016, Institut Semarak FELDA, Bandar Baru Bangi, Selangor Darul Ehsan. (Oral)
10. Chin, H. H. (2018). Effect of Pandan (Pandanus amaryllifolius) juice concentrations on total phenolic content, antioxidant activity and sensorial quality of cocoa butter-based ice cream. 21st World Congress on Nutrition and Food Sciences, 9th-10th July 2018, Sydney, Australia. (Oral)
11. Chin, H. H., Nor Haslita, I. and Arief, H. (2018). Sensorial quality and antioxidant properties of cocoa butter-based ice cream with different concentrations of pandan (Pandanus amaryllifolius) juice. MCB Annual Scientist Workshop (MASW 2018), 6th August 2018, Santubong, Sarawak. (Poster)
12. Chin, H. H. and Nor Haslita, I. (2019). Characterization and sensory acceptability of red pitaya (Hylocereus polyrhizus) cocoa butter-based ice cream. MCB Annual Scientist Workshop (MASW 2019), 23rd-26th September 2019, Port Dickson, Negeri Sembilan Darul Khusus. (Poster)
13. Chin, H.H. and Nor Haslita, I. (2019). Characterization and sensory acceptability of red pitaya (Hylocereus polyrhizus) cocoa butter-based ice cream, Malaysian Cocoa Journal, 11: 223-227.
14. Chin, H.H. and Nor Haslita, I. (2020). Effect of the pandan juice concentration on the sensory quality of cocoa butter-based pandan ice cream, 12(1): 73-77.
15. Chin, H. H. and Nor Haslita, I. (2021). Physicochemical and organoleptic properties of cocoa butter-based avocado ice cream as affected by avocado pulp concentration. Malaysian Cocoa Journal. 13(1): 120-124.
16. Chin, H. H., Samuel, Y. K. C., and Nor Haslita Ibrahim (2022). Melting properties of cocoa butter-based ice cream with various concentrations of red dragon fruit (Hylocereus polyrhizus) puree. Malaysian Cocoa Journal. 14: 191-194.

Working experience:
1. Graduate Research Assistant, UPM.
2. Malaysian Cocoa Board (since 2002)

Office Address:
Lot 12621, Kawasan Perindustrian Nilai,
71800 Nilai,
Negeri Sembilan.

Tel.:
+606-7999001
+606-7999004

Fax:
 +606-794 2910

Email:
hhchin@koko.gov.my

Personal Website:
None